Green Tomato and Apple Chutney

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 4lb/2 kg green tomatoes
  • 1lb/450g apples
  • 1½lb/675g onions
  • 8 oz/225g seedless raisins
  • 1lb/450g soft brown sugar
  • 1 pint/500 ml vinegar
  • ½ oz/15g ground ginger
  • ½ oz/15g salt
  • 12 red chillies


Cut up the tomatoes without peeling. Peel, core and chop the apples, chop the onions. Put the tomatoes, apples, onions and raisins into a pan with the sugar, vinegar, ginger and salt. Tie the chillies into a piece of muslin and suspend in the pan. Bring to the boil, stir well, and simmer for 1 hour until thick and golden brown. Remove the bag of chillies. Put into hot jars, cover and seal. The chillies make the chutney hot, and may be omitted.

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